A Corkscrew Museum in California Wine Country

Many people travel to Napa for the taste of Pinot Noir and Cabernet Sauvignon. But if you get a chance, check out Brother Timothy's Corkscrew Museum (of the famous Christian Brothers Winery). Over 200 fine pieces are displayed in sparkling fashion in glass cases at the Culinary Institute of America, and they're not your standard variety either. Think cute sterling silver monkeys with curlicue tails, roosters, and gold elephant corkscrews. There are tusked creatures and wooden figures with corkscrews cleverly concealed underneath their hats. Uncorking that fine bottle of Taittinger will rarely seem like a dull task once you've seen these.

Many people travel to Napa for the taste of Pinot Noir and Cabernet Sauvignon. But if you get a chance, check out Brother Timothy's Corkscrew Museum (of the famous Christian Brothers Winery). Over 200 fine pieces are displayed in sparkling fashion in glass cases at the Culinary Institute of America, and they're not your standard variety either. Think cute...

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Many people travel to Napa for the taste of Pinot Noir and Cabernet Sauvignon. But if you get a chance, check out Brother Timothy's Corkscrew Museum (of the famous Christian Brothers Winery). Over 200 fine pieces are displayed in sparkling fashion in glass cases at the Culinary Institute of America, and they're not your standard variety either. Think cute sterling silver monkeys with curlicue tails, roosters, and gold elephant corkscrews. There are tusked creatures and wooden figures with corkscrews cleverly concealed underneath their hats. Uncorking that fine bottle of Taittinger will rarely seem like a dull task once you've seen these.

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Sharp Charcuterie

by Zac McCloskey

With all of the great food that Napa Valley has to offer, it's hard to find favorite dishes that truly stand alone. Charcuterie is often overlooked by diners and sometimes an afterthought for chefs alike. However, at the CIA all eyes should be on this platter of cooked and cured meats. With pancetta, smoked duck rillette, pork pate, pork belly and a bevy of sweet and savory accouterments this is hands down my favorite charcuterie tasting in the valley. Visit during the afternoon and look for Bird behind the bar. If he is there just let him make you drink, he is a creature of his craft.